Welcome to Vegan MoFo Twenty-eight
- Day 28 of Vegan Month of Food 2011
This week in 1973, Gladys Knight and the Pips'
Midnight Train to Georgia
hit #1 on both the Pop and R&B Charts.
http://www.youtube.com/watch?v=4pHhItkhc7o
My mother's family is from Georgia,
(thank you, Ray Charles!)
making me a fan of
sweet Georgia Peaches.
which I buy in bulk toward the end of the season,
when they are sweetest, soft and quite ripe,
and freeze for when only
homemade peach cobbler
will satisfy my munchies.
Still a bit warm for heating up the oven,
so the cobbler gets a make over into a
Peach slump.
Recipe:
4 cups sliced, ripe peaches, thawed if frozen, reserving 1/2 cup peach juice
- or 2 16oz cans sliced peaches, preferably packed in their own juices
1/2 cup granulated sugar (if using canned peaches packed in syrup, reduce sugar to 1/4 cup)
1 TBS arrowroot powder, or non GMO cornstarch.
(this is to thicken fruit mixture, can substitute 1 TBS flour if that's all you have on hand)
1/2 tsp cinnamon, divided
1/4 tsp nutmeg
1 tsp vanilla extract
1/2 cup unbleached flour
1/2 cup packed brown sugar
1/2 cup rolled oats
1/2 cup vegan butter, melted
1 TBS vegan butter
In medium bowl, mix flour, brown sugar, 1/4 tsp cinnamon, and oats until well combined. Stir in melted butter until batter forms coarse crumbs. Set aside.
In small bowl, whisk reserved peach juice, or syrup if using canned peaches packed in syrup, with arrowroot powder, and set aside.
In large pot with tight fitting lid, uncovered for now, melt remaining 1 TBS vegan butter over medium heat.
Add peaches and granulated sugar, and cook until peaches soften, about 10-15 minutes, stirring frequently.
Reduce heat. Stir in arrowroot/peach juice blend. Mixture will thicken. Stir in vanilla, 1/4 tsp cinnamon, and nutmeg.
Spoon the oatmeal batter on top. It will expand while cooking.
Cover the pot with the lid, and cook, without removing lid, for 20 minutes.
When done, remove from heat and serve.
Refrigerate any leftovers.
NOTE: Tight fitting lid is a must, as it locks in the steam from the heat to cook the topping.
If this were my usual, oven baked cobbler, your thinking is correct, it would have a bottom crust, as well.
1/2 cup granulated sugar (if using canned peaches packed in syrup, reduce sugar to 1/4 cup)
1 TBS arrowroot powder, or non GMO cornstarch.
(this is to thicken fruit mixture, can substitute 1 TBS flour if that's all you have on hand)
1/2 tsp cinnamon, divided
1/4 tsp nutmeg
1 tsp vanilla extract
1/2 cup unbleached flour
1/2 cup packed brown sugar
1/2 cup rolled oats
1/2 cup vegan butter, melted
1 TBS vegan butter
In medium bowl, mix flour, brown sugar, 1/4 tsp cinnamon, and oats until well combined. Stir in melted butter until batter forms coarse crumbs. Set aside.
In large pot with tight fitting lid, uncovered for now, melt remaining 1 TBS vegan butter over medium heat.
Add peaches and granulated sugar, and cook until peaches soften, about 10-15 minutes, stirring frequently.
Reduce heat. Stir in arrowroot/peach juice blend. Mixture will thicken. Stir in vanilla, 1/4 tsp cinnamon, and nutmeg.
Spoon the oatmeal batter on top. It will expand while cooking.
Cover the pot with the lid, and cook, without removing lid, for 20 minutes.
When done, remove from heat and serve.
Refrigerate any leftovers.
NOTE: Tight fitting lid is a must, as it locks in the steam from the heat to cook the topping.
If this were my usual, oven baked cobbler, your thinking is correct, it would have a bottom crust, as well.
Released this week in 1962,
Dionne Warwick's
debut hit,
Don't Make Me Over,
began a streak of 33 three chart hits for the
collaborative teamwork of Warwick on vocals,
and the production and writing team of
Burt Bacharach
and
Hal David.
(Yes, South Carolina, as you are fond of saying,
your state grows more peaches than your neighbor Georgia.
Acknowledged, okay?)
(Yes, South Carolina, as you are fond of saying,
your state grows more peaches than your neighbor Georgia.
Acknowledged, okay?)
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